I cannot begin to describe how amazing this pierogi bake truly is. My husband and kids gobbled it up like nobody’s business and for good reason, too! I also found that this recipe is excellent for freezer cooking. You can make up a second batch and place it into a freezer safe container and freeze it for a later time. Just pull it out of the freezer and place it back into a baking dish and heat. Easy as a Sunday morning!
Seriously, I was almost embarrassed to post this recipe. I don’t generally use pre-made frozen foods in my casserole but Wow! This loaded pierogi bake is super delicious.
Ingredients
1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T’s)
Pam cooking spray
2 center-cut Hormel bacon slices
2 garlic cloves, minced
3 ounces Philadelphia cream cheese
½ cup College Inn chicken broth
½ cup Kraft shredded sharp cheddar cheese
¼ cup thinly diagonally sliced green onions
¼ cup chopped seeded plum tomato
1 cup corn
½ teaspoon freshly ground black pepper
Instructions
Preheat oven to 400F.
Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside and crumble once cooled.
Pour out all but about ½ teaspoon of bacon drippings. Add garlic to pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with ½ cup cheddar cheese. Bake at 400F for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.
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Quick Tip: I love to serve this loaded pierogi bake with sour cream. Yum!